Vegetable roll with mozzarella Bashny.Net

Today we are in the company of the famous chefs Konstantin Ivlev and Yury Rozhkov cook very tasty vegetable roll with mozzarella and roll with salmon and pike perch with horseradish. Join us!

Vegetable roll with mozzarella proven recipe. Simple and delicious filling of delicate tender mozzarella and roasted vegetables, wrapped in thin phyllo dough, turns into an amazing crunchy roll after the visit in the oven for 15 minutes.

Need:
200 g Filo pastry (you can safely replace puff puff)
1 eggplant
1 zucchini
2 sweet peppers
a bundle of Basil
200 g mozzarella cheese (you can substitute soft cheese, cheese or Suluguni)
60 ml olive oil
salt, pepper – to taste

How to cook:

1. Slice the eggplant and zucchini thin strips. First in olive oil separately fry the eggplant, then the zucchini.

2. Spread in the pan pepper, cut into small cubes. Pour clean water, sauté for a few minutes until soft. Clean the pepper from the skin.

3. On the parchment lay out the phyllo dough (or very thinly rolled puff unleavened dough) and lay overlapping strips of eggplant, spread on top of zucchini, strips of cheese and peeled pepper.

4. Add the Basil leaves, roll up the roulade using the parchment. Drizzle with olive oil. Roll wrap in foil, place in a baking dish and put in a preheated 200°C oven for 15 minutes.

5. Cool slightly and serve.

2 delicious rolls for Breakfast, lunch and dinner from Ivleva and Rozhkova

Roulade of salmon and pike perch with horseradish a win-Win for both weekday lunch and evening reception important guests. Salmon is combined with pike and horseradish. But if you manage to find the freshest cream, the roll will become so tender that even those who are indifferent to the fish, ask for supplements.

Need:
500 g salmon fillet
500 g fillet of pike perch
1 egg
100 ml cream 33%
100 g olives
80 g creamy horseradish
salt, pepper – to taste

How to cook:

1. Perch fillet and three quarters cut salmon fillet into medium cubes, pour cream and punch a blender until smooth.

2. The remaining salmon cut into thin slices and lay overlapping on plastic wrap greased with olive oil. Evenly distribute the stuffing on top and put a strip of olives. Wrap the roll and tie the edges.

3. Cook for 7 minutes. Cool and cut.

4. Serve with greens and creamy horseradish.



Source: domashniy.ru/